Chicken and Spinach Soup with Vegetables is a hearty soup packed with beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!
If you're looking for an easy-to-make, healthy (and gluten-free!) soup, let me introduce this Chicken and Spinach Soup. This soup is packed with protein (chicken and beans) and filled with veggies (green bell pepper, carrots, and tomatoes).
It's spiced up with oregano, basil, and paprika! So good! And, it makes a perfect lunch food!
How to Make Chicken and Spinach Soup
Here are step-by-step photos that show every simple step in making this recipe.
1) First, saute sliced chicken in 1 tablespoon of olive oil. Generously sprinkle the chicken with oregano, basil, and paprika.
2) Cook chopped onions and green bell peppers, along with chopped carrots, in the pan with the cooked chicken.
3) Add fresh chopped tomatoes.
4) Add red kidney beans. Rinse them before adding.
5) Add fresh spinach.
6) Finally, add chicken broth and water, plus more of oregano and basil. Cook the soup for 20-30 minutes until the carrots are soft and the chicken is cooked through.
Chicken and Spinach Soup with Vegetables
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken breast or tenders, sliced
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- 1 small onion chopped
- 1 green bell pepper chopped
- 1 carrot large, peeled and cubed into very small cubes
- 5 tomatoes chopped
- 15 oz red kidney beans (from the can, drained)
- 3 cups fresh spinach
- 4 garlic cloves minced
- 32 oz chicken broth (4 cups)
- 2 cups water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- Season sliced chicken generously with paprika, oregano, basil, and salt.
- In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
- Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
- Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
- Add chicken broth and water. Add ½ teaspoon of oregano and ½ teaspoon basil.
- Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.
Video
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Looks great but even though it states this recipe is healthy and gluten-free, I would like to know what the nutritional values are as far as carbs, calories, sodium, etc. To find out this info I have to add these ingredients to another recipe site and I would prefer to just have everything stated here.
Oh Well!! We can't always get what we want, Kathy!
Nutrition information is coming soon!
Looks very yummy!
Made this for my woman last night. It was delicious! I did not use as much spinach as was called for because I have never had any luck with reheating spinach (it always gets super gooey on me), but other than that I pretty much followed the directions to a T. Just a heads up to the other comments, marjoram and oregano are pretty similar, so either would work here. I personally used oregano though. Thanks for the recipe! I will for sure make this again.
Just thought I would comment for someone else who might have concerns about spinach. I have another soup recipe that just adds spinach at the end. Cooks it enough just to wilt. I found that for that soup if you plan to have leftovers, I don't add spinach except to each bowl I eat. I put as much spinach in the bowl as desired, top it off with soup and microwave. Works perfectly.
Delicious! Just made this and it will become a new staple of our meal rotations for awhile. (And in case this applies to others: I used diced canned tomatoes. They tasted metallic but a few splashes of lemon juice got rid of that taste.)
I wonder how this would do in a crock pot?? I bought all of the ingredients that I didn't have, and now my week is going nutty on me. I would LOVE to have this in the crock tomorrow so I can eat quickly between "things" tomorrow evening. Just not sure about the fresh tomatoes in the crock.... any thoughts??? ~ jen
Made this according to directions just added my own fresh jarred tomatoes from the garden! Delicious!!
I love spinach but was fairly skeptical of trying it in a soup... Well... Skeptic no more! I made this soup exactly as it's written and it's colourful, flavourful, filling and DELICIOUS! I wouldn't change a thing. And I'll be making it again!
It should freeze okay right? (if by some chance there happens to be leftovers... ;))
Can u make this in the slowcooker?
Have made this a couple times now and it is absolutely delicious! Made it according to directions the first couple times but then started adding frozen corn and about a teaspoon of siracha(spelling? :)) for a little heat...great!
I made this altering only slightly but i just noticed once i opened recipe the marjoram wasn't in the detailed instructions. So mime is minus marjoram but still delicious. I love cooking with fresh ingredients. Thank you for the recipe!
Julia - I really think you take the award for most colorful and beautiful recipes! They literally pop off the screen. This looks beautiful and healthy.
Thank you - you are so sweet! The soup is really good - I've been eating it for lunch for a whole week!
Oh my gosh Julia, what a flavorful and hearty soup . Do you have a spare cup? Or do I have to make it on my own 🙂
Thank you! The soup is all gone! 🙂 I ate it all!
What a gorgeous, tasty soup! And it's hearty enough that the hubby will love it, too!
Thank you, Liz!
Looks good!
I guess I have to make this also:)